The freezer is your secret accomplice when it comes to enjoying homemade wild blueberry muffins all year long. Those little blue gems can be stashed away frozen for quite some time, and they will taste just as delicious in January as they did in July. I will confess that I often keep wild blueberries in the freezer for more than a year, and nobody is ever the wiser when they eat these muffins.
Ingredients for Wild Blueberry Muffins
- flour
- baker's sugar
- baking powder
- baking soda
- kosher salt
- eggs
- buttermilk
- unsalted butter
- vanilla extract
- wild blueberries
See recipe card for quantities.
Instructions
Melt the butter and prepare a muffin tin with paper liners. Heat the oven to 400 degrees F.
In a large bowl, whisk all of the dry ingredients together.
In a separate medium bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.
Make a well in the center of the dry ingredients and pour in the liquid ingredients.
Then mix them together just until all of the dry ingredients are evenly moistened. The batter will look lumpy, and that is exactly what you want.
Fold the frozen blueberries into the batter, working quickly.
Finally, spoon the batter into the prepared muffin tin.
Bake for 20 to 30 minutes, or until the muffins are golden brown.
Enjoy!
Hint: When using frozen blueberries, don’t take them out of the freezer until the very minute you are ready to add them to the batter. They thaw incredibly fast. When folding them into the batter and filling the muffin tin, it is important to work as quickly as you can...otherwise your batter will end up tinted very blue!
Equipment
A medium sized ice cream scoop with a trigger is indispensable here, both for filling the muffin tin cups quickly and also for achieving evenly sized muffins that bake at the same rate.
Storage
These are best when still just slightly warm from the oven, but they can certainly be kept in a sealed container for a few days. Wrapped individually in plastic, they also freeze well for a few months.
📖 Recipe
Wild Blueberry Muffins
Ingredients
- 2½ cups flour all purpose
- 1 cup sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 eggs
- 1 cup buttermilk
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup wild blueberries fresh or frozen
Instructions
- Heat the oven to 400°F and prepare a muffin tin with paper liners.
- Melt the butter in a small saucepan and set it aside to cool briefly.
- In a large bowl, sift all of the dry ingredients together.
- In a separate medium bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the liquid ingredients. Then mix them together just until all of the dry ingredients are evenly moistened. (The batter will look lumpy, and that is exactly what you want.)
- Fold the blueberries into the batter, working very quickly if they are frozen so they don't thaw too much and tint your batter blue.
- Spoon the batter evenly into the prepared muffin tin. (An ice cream scoop is useful here.)
- Bake for 20 to 30 minutes or until the muffins are golden brown.
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